Persimmon and Radish Salad – Japanese Cooking 101

This straightforward salad is made with fuyu persimmon and small radish that are each in season throughout fall by means of winter. Often known as the nationwide fruit of Japan, persimmons have been beloved by the individuals of Japan for over a thousand years. Persimmons are naturally candy, and they are often eaten agency or comfortable after being ripened. For this salad, it’s greatest to make use of persimmons which can be ripe however nonetheless agency.

We tossed thinly sliced persimmon and radish with a easy French dressing dressing. Presley provides an accent taste and colour. The dimensions of persimmon and radish varies, so regulate the quantity if essential. You’ll be able to add roughly persimmon or radish, relying in your liking, too.

Persimmon and Radish Salad

Course: Salad, Aspect Dish

Delicacies: Japanese

Key phrase: persimmon, salad, vegan, vegetarian

Prep Time: 10 minutes minutes

Servings: 2

Winter salad with sliced fuyu persimmon and small radish tossed with French dressing dressing

Print Recipe

• 1-2 fuyu persimmon
• 3-4 small radish
• 1 tbsp parsley chopped

Dressing

• 2 tbsp olive oil additional virgin
• 1 tbsp rice vinegar
• 1/4 tsp salt
• 1/4 tsp pepper

• Lower the persimmon into quarter vertically, take away the stem, peel, and slice thinly. Peel the radish and slice thinly. If the radish is bigger than a 1/4 persimmon, reduce into half or quarter earlier than slicing.

• Combine all of the substances for the dressing. Toss the sliced persimmon and radish with the dressing. Combine in chopped parsley.